BRAISED CABBAGE

Yield: 30 portions

Ingredients Amount

Savoy Cabbage, chiffonade 8 lb.

Garlic, minced 10 cloves

Ginger, minced 2” piece

Scallions, chopped 2 bunches

Red Chinese chilies, dried 5 ea.

Vegetable oil as needed

Chicken or pork stock 1 qt.

Salt 1 Tbsp.

Soy sauce 4 oz.

Rice vinegar 4 oz.

Corn starch 2 Tbsp.

black pepper, sugar t.t.

Method

1. Heat oil in wok, stir fry aromatics until aroma.

2. Add cabbage and salt, stir to combine.

3. Add stock and soy sauce, cover and simmer for about 10 minutes.

4. Check liquid level, adjust with Chef if needed, continue to simmer, covered, until tender

4. Season to taste with salt, pepper, sugar, vinegar

5. Thicken with slurry, serve with Char Sieu and Braised Lamb shoulder

Braised Cabbage MEP